Oven-baked Squash, Sun-dried Tomato, Spinach & Feta Frittata

Preheat the oven to 180°C/ Fan 160°C/ Gas Mark 4.

Peel the red onions, leaving the root intact, then slice through the root into thin wedges. Cut the prepared butternut squash into 2.5cm sized pieces. Put the squash and onion wedges into a roasting tin with 2 ½ tablespoons of the olive oil and some seasoning, then toss together. Spread out in an even layer and roast for 30 minutes, or until both are just tender.

Heat a large non-stick pan over a medium heat, add the spinach leaves and cook for 1-2 minutes until they have wilted down into the base of the pan. Tip into a colander and gently press out the excess liquid. Season lightly.

Lightly grease the rectangular dish with olive oil. Beat the eggs and cream together with 25g of the Parmesan cheese and some seasoning. Arrange half the roasted butternut squash, onion wedges, spinach, sun-dried tomatoes and feta cheese in the dish and pour over half of the egg and cream mixture. Repeat once more and then sprinkle the top with the remaining Parmesan cheese.

Transfer the dish to the oven and bake for 50-60 minutes until the frittata is set, covering loosely with a sheet of foil towards the end of cooking, to prevent it from over-browning.

Serve hot, ambient or leave to go cold. It can also be prepared and kept for a couple of days to be served cold. It can also be prepared and kept for a couple of days to be served cold.

Cook's Notes

Any mixture of your favourite vegetables will work well in this frittata. If you are short on time, replace the roasted vegetables with varieties that are quicker to cook; spring onions, broccoli and halved cherry tomatoes together with the spinach, sun-dried tomatoes and feta is a flavourful combination.

Replace the Parmesan with your favourite type of vegetarian hard cheese or vegan cheese, Violife Prosociano Vegan Cheese Style is a good choice.